Pork Chops in Sour Cream Gravy

Pork Chops in Sour Cream Gravy is a “push your chair back and unbuckle your belt good kinda meal”! Your going to love how something so easy can be so good.

Pork Chops in Sour Cream Gravy

Pork Chops in Sour Cream Gravy is one of those very easy recipes that is an “Oh my gosh” type of dinner. You do not want to miss out on this one.

It is all in the sour cream gravy kids. All you need to do to get started on this is delicious recipe is your favorite ordinary pork chops and then kick them up just by perking up the gravy. You take beef broth, sour cream, onions and Worcestershire sauce, and then mix them together to add tons of flavor and make this an extraordinary dinner.

All you are really going to need to get started is your favorite large saute pan, and then you are ready to jump in! No hassle in the kitchen- this recipe is nice and simple, which is good because once you make pork chops in sour cream gravy, you will want to do it again soon!

I served mashed potatoes with sour cream in them as a side dish. Paul loved it so much he ate the leftovers for BREAKFAST! This is a push your chair back and unbuckle your belt good kinda meal, Enjoy!

Ingredients

Instructions

Place oil in a large saute pan. Place the pork chops in the pan and cook under low to medium heat until browned on both sides. Remove the pork chops from the pan to a plate.

Add onions to the pan, cook until softened. Stir in the beef broth and pepper, return the pork chops to the pan, adding any juices left on the plate. Spoon onions over pork chops, cover and simmer about 12 minutes or until no longer pink in the middle. Remove pork chops and onions from the saute pan to a plate.

In a medium bowl stir the sour cream and flour together. Add to the broth in the pan, whisk until well incorporate. Add the worcestershire sauce to the gravy, stirring to incorporate. If the gravy is too thick, thin it with milk to the consistency you prefer. Place the pork chops and onions back into the pan and cook until pork chops are heated back up. Serve immediately.

Reader Interactions

Comments

Those look so rich and simple. Seems like a perfect recipe for the transition into chilly nights, particularly if you get some really good local pork chops. You husband sounds like my kind of guy. I’d have these for breakfast too!

I am so looking forward to Fall Rachel! I love how we not only change seasons but we change what we make for dinner by cooking comfort like these pork chops! Paul loved them, he all but licked the plate clean!

I made this and it was delicious! I confess I tweaked a couple of things: I used chicken broth instead of beef broth, because that is what I had in hand. I added some sauteed mushrooms with thyme, and garlic to the sauce. This recipe is a keeper.

William if that’s the way you want to make it go ahead and make it that way. I’m sure the end result will be the same. Just another way to achieve the same result I guess. What really matters is, the pork chops are amazing!!

I followed the recipe pretty closely, except I browned the pork chops with a heavy amount of salt and pepper on both sides as per the article. I also paid close attention to the temperature and pulled them out of the skillet at 132 degrees. I also took the advice and got the pan really hot, then turned it down to medium as I put the pork chops in the pan, whereas the recipe tells you to brown them on low.

My husband hates pork chops, but he said these were the best he has ever had and he made several comments about how yummy they were! They turned out really tender!

Also, the recipe makes a lot of sauce. That’s always a winner! A new family favorite for sure!

Hi Bunny, thank you so very much for this wonderful recipe. It is absolutely DELICIOUS. I so enjoy trying out new recipes. My family are my guinea pigs and boy are they in for a treat tonight. This is definitely a keeper. EXCELLENT!!!!

I’d let that tenderloin cook til it was done Mandy, then make the sauce and pour it over in the crock pot. The chops were sauted first until almost done, the sauce was poured over and then it only took about 10 minutes cooking for the chops were not pink on the inside anymore.

This is my go to pork chop recipe, it’s excellent! My husband really enjoys it also. The only thing I do different is mix the flour with the beef broth and let it thicken then add everything back. It just proves for me to be easier. Thank you so much!

I also wanted to make sliced tenderloin in the crockpot and use this sauce. I’m not too sure how to go about doing so? I figured if I seared them first and then made the sauce and threw it all in the crockpot it would be fine. Like maybe just combine all the liquids, and throw the onion in raw. But I’m not sure. Can you help?

Tried this recipe yesterday – DELICIOUS! I do not eat beef therefore I substituted chicken broth and also used cornstarch in place of the flour to make the dish gluten free. Thank you for sharing the recipe!

Great dish!! Mine honestly looked nothing like the photo. It turned out a light color. So I was a little concerned, but one taste of it and I no longer has concerns! So good!! Thinking I might like mushrooms in it the next go round! But then not sure I want to mess up something already tried and true!

A light color on the chops Annie? I probably pan fried mine a little more than you did that’s all. Saute the mushrooms in butter in a small saucepan and serve them in a bowl on the side Annie. If they want mushrooms they can have as many or as little as they want. I think they would be good with the sauce and chops too!

I made this in the instant pot. I sautéed the chops and onions in the pot, following your directions. I put potatoes on the trivet and cooked the chops and potatoes on manual pressure for 20 minutes, followed by natural pressure release for 10 minutes. I made the sauce in the pot after removing the chops. Perfect.

Just made the pork chops with sour cream gravy…exceptI I used boneless chops, thick cut. They turned out great….moist and full of flavor. Just b to brown them well!! The gravy was outstanding, lick the spoon kind of gravy! Next time I’ll make this dish for company. Recently found this website, plan on using it a lot more. Thanks for the recipe, it was a delicious meal.
P.s. do you think this could be slightly adapted for chicken??

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